Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Monkfish wrapped in banana leaves
With ginger, coriander, chilli & coconut milk
Not Too Tricky
serves 4
About the recipe
You can’t go wrong with this combination of flavours. It’s open to all white fish, especially swordfish, cod, haddock and monkfish. Banana leaves are very easy to buy from oriental stores – get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves which you can get in the supermarkets – somewhat smaller, but no less tasty. If you really can’t get hold of any leaves, tin foil will do.
Recipe From
Ingredients
4 large banana leaves or vine leaves
olive oil
2 limes
2 fresh red or green chillies
2 sticks of lemongrass, outer leaves removed, finely chopped
1 clove of garlic, peeled and finely chopped
2 good handfuls of fresh coriander, roughly chopped
2 tablespoons sesame seed oil
10cm piece of fresh ginger, peeled and finely sliced
4 × 150g monkfish fillets
1 × 400ml tin of light coconut milk
4 fresh rosemary sprigs, to secure
Method
Find the recipe!
For the full recipe, head to page 149 of The Return of the Naked Chef.
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